Italian by KitchenFeed
Chicken Piccata
Prep 10 min
Cook 15 min
Total 25 min
Serves 3 Steps
Step-by-step
1 Cut each chicken breast into 3 pieces. 2 Place chicken between two sheets of cling wrap and pound to 1/2 cm / 0.2" thickness. 3 Drizzle chicken with 1/2 tbsp olive oil and spread over both sides with your fingers. 4 Mix flour, parmesan, salt and pepper in a shallow dish. 5 Coat chicken in the flour mixture, pressing to adhere, then shake off excess. 6 Heat the remaining olive oil in a large skillet over medium-high heat, then add 1 tbsp butter and let it melt. 7 Cook 3 pieces of chicken 3-4 minutes until golden, turn and cook 1 minute more; remove to a plate. 8 Repeat with the remaining chicken. 9 Pour off excess fat and wipe the skillet with paper towels. 10 Add the wine and simmer rapidly over medium-high heat until reduced by half, about 3 minutes. 11 Add the lemon juice and simmer 1 minute. 12 Reduce heat to low, add the cubed butter and swirl the pan until melted and the sauce is glossy and slightly thickened. 13 Stir in capers and parsley. 14 Spoon sauce over the chicken and serve, garnished with extra parsley. Notes Two large breasts serve 3; two smaller ones serve 2. Chicken tenderloins (no cutting needed) or pounded boneless thighs work too. Use a dry, non-oaky white wine such as Chardonnay, or swap in low-sodium chicken stock for an alcohol-free sauce. Use capers in brine rather than salt-packed. Keep the heat low when adding the finishing butter so the sauce emulsifies instead of splitting.
Photo: Parkerman & Christie from San Diego, USA · Wikimedia Commons · CC BY 2.0
Source: RecipeTin Eats
